A bunch of asparagus a day keeps the doctor away. I know that's not a saying but it might as well be. More than 90% of asparagus is made out of water - that's why they tend to get woody pretty quickly. They are low in calorie, which makes them the perfect fit for a more caloric friend - homemade mayo with anchovies. We have been blessed with an incredibly rich asparagus season, which made us think of new ways how to incorporate them into our diet. Once we put them in risotto, pasta, sandwiches, soups, sauces and more, we started serving them just plain simple, grilled with homemade mayo. Usually we make our homemade mayonnaise plain, but this time we added anchovies and capers which bring a lovely balance to these asparagus. This mayo is also perfect with grilled fish, fish and chips and in sandwiches. Enjoy.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.

Tools and equipement

METHOD

Add an egg, mustard, lemon juice and anchovies to a bowl and blend using an immersion blender until you get a nice, smooth texture. Gradually, in a thin stream add the oil while mixing constantly.

finish the mayo

Check the consistency. Your mayo should be smooth, glossy, thick and delicious. Season to taste with salt, pepper, lemon juice and chopped capers. Place in the fridge until needed.

asparagus

Clean the asparagus and then bend each stalk and snap off the woody end. Add them to boiling salted water for about 20 seconds, then remove from the pot and immediately place them in a bowl filled with ice cold water to stop the cooking process. Place a large griddle pan over medium heat. Add one tablespoon of oil to the hot griddle pan and cook them for about 1 minute.

Serve and store

Serve the anchovies mayo with grilled asparagus. This mayo is also delicious served with variety of grilled fish, fish and chips or in a sandwich. Store the mayonnaise in an airtight container in a refrigerator for up to a week, or use immediately.